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Ingredients
Method
- 1 parsnip, chopped
- 2 carrots, chopped
- 300g celeriac, chopped
- 4 garlic cloves
- 1 tbsp oil
- 1 tsp maple syrup
- ¼ bunch of sage
- 750ml veg stock
- Grating of nutmeg
- 1 tbsp yoghurt
- Heat the oven to 200C. Toss the veggies and garlic with a tbsp of oil, season well, and roast for 30 mins or until nicely tender. Toss with the sage and maple syrup, then roast for 10 mins more.
- Scrape the lot into a saucepan, add the stock, and blend with a stick blender until smooth and creamy. Serve with a couple of sage leaves, a grating of nutmeg, and a dollop of yoghurt. Nice!
45 mins
2 serving
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